Chicken In Pomegranate Sauce

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains	Jewish		1	Servings

INGREDIENTS

2		Onions, chopped or sliced
2	T	Parve margarine or vegetable
		oil
1		Chicken, cut into 4 or 8
		serving pieces or 6-8
		chicken breasts
2	c	Chicken or beef stock
1	c	Water
2 1/2	c	Finely ground walnuts
4	T	Pomegranate syrup
		substitute sour
		cranberry
		juice up to 5
2	T	Sugar, up to 3
2	t	Salt, up to 3
1/2	t	Saffron, or turmeric
1/4	t	Cinnamon
1/4	t	Nutmeg
1/4	t	Pepper
2	T	Lemon juice

INSTRUCTIONS

Saute the onions in the oil or margarine until golden brown. Remove
from the pan. Brown the chicken pieces in the same pan (you may want
to add another tablespoon of oil here) until light brown. Add the
stock and sautÃ©ed onions. Cover and simmer gently for 30 minutes.
Cook and bone.  Prepare the sauce by stirring the water into the ground
walnuts. Stir  in the pomegranate syrup and sugar, and simmer gently
over a low heat  for 10-15 minutes.  Combine the cooked, boned chicken
and most of its drippings with the  walnut sauce; add the seasonings
and the lemon juice; cover and  simmer gently for another hour. Adjust
the seasonings by adding a  little sugar if too sour, or more
pomegranate syrup if too sweet. The  chicken pieces should be coated
with a rich, dark, sweet-sour sauce;  there should be plenty of thick
sauce. Serve with rice.  *Note: If you cannot find pomegranate, an
unsweetened cranberry juice  will work almost as well. Posted to
JEWISH-FOOD digest Volume 98 #011  by lisamontag@juno.com (Lisa Montag)
on Jan 7, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4745 Calories From Fat: 2460 Total Fat: 288.5g Cholesterol: 722.1mg Sodium: 6115mg Potassium: 5792.7mg Carbohydrates: 322.7g Fiber: 31.1g Sugar: 264.4g Protein: 254.5g